The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 280
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The Palm Beach Post from West Palm Beach, Florida · Page 280

West Palm Beach, Florida
Issue Date:
Thursday, December 4, 1997
Page 280
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m 9 v '4tH THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 S IT" 1! Try these delicious holiday concoctions When You're in Boca Don't Miss the Food, Drink and Welcoming Atmosphere of v c By Jan Morris Palm Beach Post Food Editor ,; Punch things up this holiday season with a homemade eggnog , ox festive fruit concoction. With or j. without spirits, you can keep the party flowing without having a wealth of bottles in the kitchen. containers to mix. Return the mixture to the teapot and strain before serving. Makes 6 to 8 servings. Raspberry balm wine 4 cups dry white wine V cup sugar Va cup brandy 1 pint raspberries A cup lemon balm leaves ami it Mix cider, sugar, lemonade and orange juice together in a large pot. Place the cloves and allspice in a cheesecloth bag; tie end and add to cider mixture. Cover the pot and simmer for 15 minutes. Remove and discard the spice bag. Ladle the hot punch into cups garnished with cinnamon stick. Makes 12 servings. Note: To add spirits, applejack brandy or rum would work in this recipe; add after cooking. (Recipe from Ideas for Entertaining from the African-American Kitchen by Angela Shelf Medearis, 1997, Dutton Books.) garnish 1 teaspoon pure vanilla extract V cup bourbon brandy 1 cup heavy cream for whipping In large, heavy-bottomed saucepan, beat together eggs and sugar. Stir in half-and-half. Cook over medium-low heat, stirring constantly until mixture is thick enough to coat a metal spoon with a thin film. Temperature should reach 160. Remove from heat. Stir in 2 cups cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, whip 1 cup II0U3AY Offer two types of punches for variety or one punch and one mulled cider, wine or eggnog. see note Note: Make this two days ahead. Combine wine and sugar in a non-aluminum pot and bring to a boil. Remove from heat and immediately stir to dissolve sugar and cool to tepid. Put the raspberries and lemon balm in a large glass jar with a tight-fitting lid and pour the brandy and wine mixture over them. Steep in a cool, dark place for 2 days and filter before using. If desired, add a fresh sprig of heavy cream until stiff peaks form; fold the unsweetened whipped cream into the nog. Serve cold in punch cups; sprinkle surface with nutmeg. Makes about Va gallon. (Recipe adapted from Emeril's Creole Christmas, 1997, Emeril Lagasse, Morrow.) Cooked eggnog 10 large eggs 2Va cups granulated sugar 2 cups half-and-half 2 cups heavy cream V teaspoon freshly grated nutmeg plus some for Freeze part of your punch in-gredients, along with fresh fruit chunks, in one big ice mold or a bunch of little molds. Or for a festive color scheme, freeze whole cranberries and mint leaves in a holly-berry arrangement in a ring mold. Don't forget little nibbles on swizzles to dress up each cup a fruit chunk or cinnamon stick. This milky hot tea is popular in Middle Eastern countries and , some parts of Europe. Tea's popu-, larity in the United States is growling, and many teahouses feature ., this drink. - Chai, or tea latte ROD 6 GUN RESTAURANT 6 L O O N O K lemon balm to the bottle as a decorative touch before serving. The wine will keep 3 months in the refrigerator. Makes 1 quart. Note: Lemon balm is an herb that grows readily in South Florida and is available wherever herb plants are sold. (Recipe from The Herbal Pantry by Emelie Tolley and Chris Mead, 1992, Clarkson Potter.) Serving Lunch & Dinner "The Best Little Ale House in Boca" Intimate & Cozy Atmosphere Live Entertainment Wed.. Fri. & Sat r FREE DINNER Southern wassail punch Buy one dinner entree at i We Just- Weren't Content to Leve Well Enough Alone, regular price & receive 2nd dinner entree at equal or lesser value FREE (up to $16) ; quart whole milk 1 teaspoon ground cinnamon l2 teaspoon ground cardamom ' 1 teaspoon ground almonds . y? cup honey 1 quart water 8 teaspoons loose orange ', pekoe or other black tea . In a large saucepan, combine milk, cinnamon, cardamom and al-monds. Simmer for Vi hour, stir-.'"ring occasionally. Add the honey l and then immediately remove i from heat. :.. In a separate saucepan, boil 1 quart of water. Pour boiling water ;;into a teapot with the tea. Steep ''for 5 minutes. Add the hot milk tnixture to the tea in a ratio of 1 to bPour back and forth between 2 I I Dinner Served Every Night Starting at 5pm V2 gallon apple cider, or apple juice Va cup firmly packed brown sugar 1 3-ounce can frozen lemonade, thawed and undiluted 1 3-ounce can frozen orange juice, thawed and undiluted Va tablespoon whole cloves Va tablespoon whole allspice 12 1-inch cinnamon sticks Orange or lemon slices, studded with cloves, for garnish I LIMIT 3 COUPONS PER TABLE. 18 GRATUITY WILL I I BE ADOED PRIOR TO DEDUCTION. NOT VALID WITH I ANY OTHER COUPONS OR SPECIALS. CASH ONLY. EXPIRES 12-12-97 "Join Us In I I NOT VALID ON HOLIDAYS OR SATURDAY NIGHTS 'SOR SATURDAY NIGHTS j Our Lounge For' EARLY I I MENU Live Entertainment Every Fri. & Sat. SERVED 7 Days 5:00pm-5:45pm ALL! I ENTREES New Menu Selections. ANewChef. A Unique Dining Experience. Night .$12.95 4285 W. Atlantic Ave Delray Beach Restoring i meatloaf 's : good name The Washington Post - Overcooked and underseason-I ed renditions of meatloaf have Going On Vacation? Call Us. We'll interrupt your service, or save the newspapers for you. Call 820-4663 or 1-800-654-1231. teserve I Now For Christmas & 496-2150 fn We Accent Jew Years ' LL...,I The Gusto Card Banquet facilities availoiAe 1L given the dish a bad name. One delicious, moist meatloaf made ! from ingredients you actually like I'Will convert you. And cookbook - author Melanie Barnard has plenty to choose from in her new book. A ! Everybody Loves Meatloaf (Harper I Perennial, $14.95). Here's one to J get you started. rMake nriex Holiday Q 240 N.E. 2nd Avenue Delray Beach' Reservations NowL Steaks Maine Lobster specials Strictly Fresh Fish Chops Veal Specialties Lamb Chops PlEASE JolM US IN WELCOMING ANTHONY Sindaco as Executive ChefI vyyw "...slndaco goes beyond much copied New World cooking." Miami Herald "Anytime I hear that chef Tony Sindaco is running up a new restaurant, i head for it as soon as possible." Gold Coast Magazine For Reservations Call 561-338-2401 Next to the Marriott Hotel in Boca Center, on Military Trail between Glades & Palmetto Park Roads Seafood Specials 'Rack of Lamb 'TV OLD FASHIONED Early Bird Menu Starting at LUNCHES! Chicken & Biscuits $10.95 Tuesday Roast Prime Rib Wednesday Lamb Shank Thursday Corned Beef & Cabbage ..Short Ribs of Beef t Friday. I Mediterranean lamb, goat cheese and sun-dried ! tomato loaf ! 7 ,1 medium onion, cut into 8 wedges ; A large garlic cloves, peeled ; 1 tablespoon extra-virgin olive ! oil ! 1 ounce sun-dried tomatoes ! v (about V cup) ; IV2 pounds lean ground lamb ; 1 cup whole-wheat or white ! -pita-bread crumbs cup chopped flat-leaf parsley yi teaspoon ground coriander V2 teaspoon salt - Va teaspoon freshly ground pepper 2 eggs cup (3 ounces) crumbled goat cheese Preheat the oven to 350 . Place the onion wedges and garlic cloves on a double thickness of aluminum foil. Drizzle with the oil, then wrap the onion and garlic in the foil to seal well. Roast the vegetables for 25 to 30 minutes until very tender. Remove from the oven and as soon as they are cool enough to handle, coarsely chop them. Do not turn off the oven. While the vegetables are roasting, reconstitute the tomatoes by placing them in a small bowl and pouring in boiling water to cover. Let stand until softened, about 20 minutes. Drain the tomatoes, then Chop them. In a large mixing bowl, use your hands to gently but thoroughly mix together the lamb, pita-bread crumbs, parsley, coriander, salt, pepper, eggs, chopped sun-dried tomatoes and roasted vegetables. Add the goat cheese and mix again just until the cheese is incorporated but retains its crumbly texture. In a 13-by-9-inch baking pan, shape the meat into a 9-by-5-inch loaf or pat into a 9-by-5-inch loaf pan, smoothing the top. Bake in the already-heated oven until the meatloaf is firm, the top is richly browned and a meat thermometer inserted into the center of the loaf registers 155 , about 1 hour. Let the meatloaf stand 10 minutes in the pan, then slice to serve. - Makes 6 servings. Lunch served Mon-Fri 11:30-2:30 Dinner served Mon-Thur 5:30-9:30 Fri fc Sat 5:30-10 Closed Sunday Celebrating Our 6 GE BISTRO f PACK UP AND GO You don't have to go far to find great 0 vacation ideas that'll get you packing. Just go to the Travel section in this Sunday's IfW NEW Banquet Facilities! Catering Parties for 20 -125! Palm Beach Post. LUNCHES Served Mon Fri 11:30am - 3:00pm DINNER Served Daily From 5:00pm j) Reservations Appreciated

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